Investigation report on unit canteen management

About the unit canteen management investigation report

When the truth of certain things is unknown, we must investigate the situation clearly, study the obtained materials in detail, and finally form an investigation report. In order to save you the headache of writing a survey report, the following is a survey report on unit canteen management that I have compiled for you. You are welcome to learn from it and refer to it. I hope it will be helpful to you.

Survey Report on Unit Canteen Management 1

In recent years, food safety issues have received increasing attention from the party and government and all sectors of society, especially school food safety work. The education department has issued A number of measures have been taken to increase the renovation and investment in school canteens. The city's food and drug supervision system has always regarded school food safety supervision as the top priority of food safety supervision. More than two special inspections of schools are carried out every year. By promoting the "Bright Kitchen and Bright Stove" project, campus food safety liability insurance, establishing a rapid inspection room, and signing a target responsibility letter, the hardware and software conditions of the school canteen have been greatly improved, and the dining conditions of students have been significantly improved. The achievements of canteen food safety work are obvious.

Since the beginning of this year, the Municipal Food and Drug Administration has organized relevant personnel to conduct a special survey of school cafeterias in the city through on-site inspections, random inquiries, and listening to reports. The analysis of the survey is as follows.

1. Basic situation

There are 836 school canteens at all levels and types in the city, including 326 canteens in daycare institutions, 466 canteens in compulsory education schools, and 41 canteens in high schools. There are 3 cafeterias in colleges and universities, with 387,945 students and about 280,000 people dining there.

2. Analysis of hidden risks in school canteens

(1) Incomplete infrastructure and facilities. First, there is insufficient investment in school cafeteria hardware. The infrastructure of canteens in primary and secondary schools and larger private schools in central urban areas is relatively complete. However, the conditions of canteens in private kindergartens in rural schools are generally poor, with small kitchen areas, dilapidated houses, smoke exhaust, exhaust, drainage and other facilities, as well as rodent prevention, The "three defenses" facilities such as fly-proof and dust-proof are not in place. Second, the layout of the canteen is unreasonable. Some school canteens are not designed in accordance with standardized design, and the layout settings have not been reviewed by relevant functional departments, resulting in unreasonable canteen layouts and incomplete functional supporting facilities. Third, equipment is generally backward. Some school canteens are not equipped with basic tableware disinfection equipment. Even if they are equipped with simple disinfection cabinets, they are only used for inspections and are basically not used during normal times. Some schools have not even purchased sample storage cabinets, and the process flow is unreasonable. Raw and cooked food are mixed together, and hot and cold food are not distinguished, which poses great food safety risks.

(2) The main responsibility is not fully implemented. Some schools have a weak sense of responsibility and do not pay enough attention to food safety. The food safety knowledge training for canteen employees is just a formality, and there is no pre-job training. During random inspections, some canteen employees have no knowledge of food safety knowledge and food safety awareness. It needs to be improved urgently. There are also some employees who are highly mobile and do not take health examinations before starting work. There is a phenomenon of getting on the bus first and then paying for the ticket. Some schools still operate without a license, and some school cafeterias are contracted to external parties, and some are even subcontracted at different levels. There are many disadvantages and increased food safety risks.

(3) The school management mechanism is not sound. The school canteen management system is not perfect. Some have not even established relevant systems. Although some have established systems, they are not well implemented in accordance with regulations. The specific manifestations are that the purchasing ledger is incomplete and the purchased food and raw materials cannot be registered in a timely and comprehensive manner; the food sample retention work is also not standardized; the tableware for students in the canteen is not disinfected in full according to the "first cleaning, second washing, and third disinfection" "Four Cleanings" regulations shall be implemented. These situations show that there are still loopholes in school cafeteria management and there are many food safety hazards.

(4) Grassroots supervision capabilities are limited. First, regulatory power is insufficient.

At present, although there are food and drug regulatory offices in towns, streets or regions, there is a serious shortage of regulatory personnel. The regulatory strength does not match the number and frequency requirements of the objects to be supervised. There is a risk of being held accountable for insufficient supervision. Second, supervision capabilities are insufficient. Some supervisory personnel have a particularly insufficient grasp of food safety knowledge, laws and regulations, etc., and their inspection intensity is not high. They have a vague understanding of what food safety supervision should supervise and how to supervise it. They are in a passive supervision state and supervision is formalized.

3. Measures and Suggestions

(1) Attach great importance to and improve infrastructure construction. The government and relevant departments must fully understand the importance and urgency of food safety in school cafeterias. They should regard the construction of school cafeterias as the most basic and priority infrastructure construction project, increase investment in infrastructure construction, and large-scale equipment in student cafeterias. Necessary investment will be made in purchase and maintenance, and the “bright kitchen and bright stove” project will be fully implemented. At the same time, we carry out the "Upgrade A and Destroy C" campaign in the school canteen, renovate the old canteen in a planned and step-by-step manner, realize the "three modernizations" (porcelain, tempered, and brightened) as early as possible to improve the hardware level of the school canteen. When building, renovating, or expanding school canteens, we should proactively communicate with the food and drug supervision and administration departments to ensure that the canteens are fully functional, reasonably laid out, and fully equipped, and fundamentally change the unreasonable layout of school canteens.

(2) Strengthen management and implement the main responsibilities of the school. The first is to urge schools to assume the main responsibility, carry out self-inspection and evaluation of food safety in school cafeterias, establish a self-inspection system in accordance with the requirements of the new "Food Safety Law", and conduct regular inspections and evaluations of school food safety conditions. The second is to strengthen the internal management of the canteen, strictly control the procurement of food and raw materials, strengthen the control of the food processing process, establish a strict food sample retention system, strictly implement the cleaning and disinfection system, and strengthen the health management of school canteen employees. Third, the education and sports departments must effectively strengthen the administrative responsibility for food safety in school cafeterias, strengthen the responsibility and target assessment of food safety work in school cafeterias, and effectively prevent unlicensed operations and external contracting of school cafeterias in the compulsory education stage.

(3) Strengthen training and improve food safety awareness. The first is to strengthen the publicity of food safety knowledge, taking the "National Food Safety Publicity Month" as an opportunity to vigorously carry out food safety knowledge "on campus" activities to improve the food safety awareness of schools and students. The second is to strengthen the training of school leaders and food safety managers, establish a supervision, random inspection, assessment and publicity system in accordance with the new "Food Safety Law", and promote the implementation of food safety responsibilities and systems layer by layer. The third is to strengthen skills training, fully implement the "four haves and two responsibilities", continuously improve the emergency response system and working mechanism, and strengthen the team's ability to make accurate judgments, powerful organizations, and rapid responses in the face of sudden major food safety incidents. , Dispose efficiently and minimize losses.

(4) Enrich the strength and improve the level of catering law enforcement. One is to increase investment. It is necessary to increase financial investment in catering safety work, and solve the problem of law enforcement vehicles, rapid detection equipment, evidence collection tools, information equipment, etc. for regulatory authorities. The second is to improve the team and equip with strong supervision and law enforcement personnel. In particular, young people with professional qualities and strong sense of responsibility must be quickly added to the law enforcement team to provide a strong backing for ensuring the safety of school catering. The third is to strengthen the training of supervisory personnel. In accordance with the "Food Safety Publicity and Education Work Outline" of the State Council and relevant provincial and municipal requirements, supervisory personnel are trained in a planned manner on laws, regulations, professional knowledge, etc., to effectively improve the professional level of supervisory personnel. Investigation report on unit canteen management 2

1. Research process

As the saying goes, the king regards the people as his heaven, and the people regard food as their heaven. As a leading independent lubricant in China, our company The company has thousands of employees, and its products and services are well-known in the market. Although the role of the canteen in the company may seem small, it is indeed closely connected with employees' emotions and work attitudes, and even affects whether our company can serve customers. Provide better products to successfully achieve business goals.

This research report thoroughly sorts out the operation and management model and existing problems of our canteen, and proposes practical rectification measures to help our canteen operation efficiency to a higher level, so that employees can enjoy more delicious, healthy and Cheap working meals therefore have extremely important practical significance.

During this research process, I used long-term investigation of the canteen headquarters, regular consultation with external suppliers, and summary analysis of our company's financial statements to collect specific information about the operation of the canteen, and combined with work practice to make suggestions Specific suggestions for improvement.

2. Basic conditions of canteen operation

Our company’s canteen mainly serves internal employees, and it also provides services to company departments such as the audit department, purchasing department, general manager office, and channel department. Customer meals can basically meet our company’s internal catering needs. From January to June 20xx, the total revenue of our canteen was 496,307.8 yuan, the total expenditure was 484,625.5 yuan, the profit was 11,628.3 yuan, the gross profit margin was 2.4, the monthly profit and loss margin was within a thousand yuan, the overall profit level was low, and the restaurant could be guaranteed It exists as the company's "public service" organization.

Our company has currently established a relatively complete canteen management system, material purchase system, inventory counting system, cash receipts and expenditures management system, and the procedures for recording, inspection, and payment approval of material procurement are relatively complete. In addition to Some details, but the overall implementation of the system is relatively good. As for the most important procurement link in the operation of the canteen, it mainly includes four modes, namely small-amount procurement of seasonings, fixed-point procurement of main ingredients, equipment procurement through negotiation, and random procurement of fresh vegetables, which are relatively reasonable.

3. Problems in the operation of the canteen

Although the overall implementation of our canteen management system is relatively good, there are still problems that cannot be ignored in the details, including supplier qualification review Lax, lack of food acceptance procedures, relatively simple canteen dishes, serious shoddy goods, and lack of consumption statistical standards:

1. Strict supplier qualification review

In the investigation During the process, I found that the canteen purchasing staff did not strictly review the qualifications of suppliers. Some condiments and frozen products lacked effective safety qualification reports, and even "three-no" products without production date, production site, and production hygiene license ". For example, the "Tengfei Sesame Oil" currently purchased by the canteen has been proven by investigation and evidence collection to be a product made by blending sesame oil and essence. Not only is the flavor and taste relatively lacking, but the excessive chemical additives inside are more likely to cause physical damage to employees and have serious food hazards. Security risks. Other food and raw materials are under further inspection, and there is a high chance that more supplier problems will be discovered.

2. Lack of food acceptance procedures

Through the analysis of the food procurement process, I found that there is a lack of implementation of food acceptance in our canteen. According to the relevant management regulations of the company's canteen, the supplier, purchaser and canteen each need to send a representative when accepting food ingredients. The three parties should communicate and negotiate reasonably to jointly inspect and accept the food ingredients. However, in practice, the purchaser who shoulders important job responsibilities basically does not participate in the food acceptance process, but only signs and confirms it unilaterally by the canteen. The purchaser determines the canteen's suppliers and purchase quantities, has a higher say, and has a strong binding effect on the suppliers. Therefore, even if the canteen finds problems with the "quality and quantity" of the ingredients during the acceptance inspection, it is unable to take any measures against the suppliers. Corresponding punitive measures make it difficult to effectively control the quality of food ingredients.

3. The dishes in the cafeteria are relatively single

The problem of the dishes in our company’s cafeteria being relatively single is more serious. The specific manifestation is that the dishes have remained unchanged for a long time, and the canteen chefs lack the motivation to create innovative dishes, so that the employees’ recipes Severe monotony. Even if seasonal fresh fruits and vegetables with cheaper prices and better flavor appear on the market, canteens are not willing to adjust their menus according to the seasons, and prefer to choose "cold storage dishes and frozen meat" that are common throughout the year. It is undoubtedly difficult to meet the diversified catering needs of our employees with a single menu. It also makes dining in the cafeteria a hasty way to deal with belly fat, which greatly damages the work pleasure of our employees and reduces employee productivity.

4. The phenomenon of shoddy goods is serious

From a company perspective, the most ideal operating state of the canteen is to not lose money but to provide employees with high quality services as much as possible. Quality catering services, which puts greater cost pressure on the purchasing department. During the investigation, it was found that in order to control costs, our purchasing staff suppressed suppliers' quotations too seriously. Although this objectively reduced the canteen's procurement costs, it also "forced" suppliers to sell inferior ingredients. Generally, low-quality ingredients have a higher proportion of mold and rot, and have poor taste and flavor. They are more likely to cause mass food poisoning incidents due to excessive bacteria and additives.

5. Lack of consumption statistical standards

At present, our canteen has not established a complete statistical system for food consumption, and there is no exact standard and basis for the procurement of various types of food. More Based on the work experience of the purchasing personnel. However, manpower is sometimes scarce. Procurement based solely on employees' work experience will inevitably lead to omissions. It often happens in the canteen that some ingredients have been overstocked for too long and become rotten, or some ingredients are consumed too quickly and need to be replenished urgently. This is obviously not conducive to the purchase cost control of our canteen, and it is not conducive to the improvement of canteen service quality.

IV. Strategies for improving the operation of the canteen

In view of the problems found in the operation of our canteen during the investigation, I envisage using the following means to improve them:

1. Develop unified procurement standards

In order to solve the problem of lax supplier qualification review in our canteen procurement, it can be solved by formulating unified procurement standards. Specifically, for different packaging, such as vacuum, bagged, bulk, and different categories of food, such as staple food, meat, vegetables, spices, etc., canteen managers should speed up the clarification of the corresponding procurement standards, compile them into a book, and publish them to the purchasing staff for execution. In this way, you can choose high-quality ingredients that meet the inspection and quarantine standards for agricultural products and have complete production dates, production factory addresses, and production hygiene licenses.

2. Strengthen the implementation of the management system

Restricting the purchaser to be present at the food acceptance site, we need to strengthen the implementation of our canteen management system and add an additional on-site signature link for the purchaser. After the supplier transports the ingredients to the canteen, and after inspection by the canteen representative and the person in charge of purchasing, both parties can sign an acceptance record form. In order to prevent the purchaser from supplementing the signature afterwards, it is necessary to take and save photos of the acceptance process on site for later inspection by the canteen supervision and management team.

3. Improve the evaluation and incentive system

The main reason why the canteen’s dishes are relatively single is the lack of effective evaluation and incentive means, and the canteen’s lack of motivation to innovate and change. I imagine that the dish change ratio and employee satisfaction can be used as key indicators in canteen performance evaluation, and linked to the wages and bonuses of canteen employees. This can effectively drive canteen staff to actively develop new dishes, solve the problem of too single recipes, and make To better serve our employees.

4. Set the purchase price threshold

It is undoubtedly unreasonable to overly suppress the price of food ingredients when purchasing in the canteen. It is necessary to set a reasonable purchase price threshold to find a balance between the purchase price and quality of food ingredients. . The purchaser needs to comprehensively calculate the quotation from the farmer's website, the farmer's market reference price and the supplier's quotation, weighted calculation of the reasonable purchase price range, and refer to this range for "bargaining". Our company's finance department should also list the canteen's slight loss as within an acceptable range, and should not put excessive purchase cost pressure on the canteen.

5. Establish and improve statistical methods

The lack of statistical standards for food consumption has led to the backlog and even deterioration of some food materials. Therefore, it is absolutely necessary to establish and improve statistical methods. Canteen financial personnel can regularly collect relevant data such as food purchase volume, food consumption, food inventory, food loss, etc., and use statistical methods, such as optimal ordering models and the law of large numbers, to calculate the optimal purchase batch of food materials. times and purchase quantities, and use them to guide canteen purchasing practices and reduce purchasing costs.

Investigation Report on Unit Canteen Management 3

The school canteen is a gathering place for students to eat. The quality of the canteen and food hygiene is directly related to the physical and mental health, life safety and social stability of students. In recent years, our district Governments at all levels and health and education administrative departments have made great efforts in the construction of school canteens and canteen food hygiene and safety, and have achieved certain results, ensuring the quality of life of students to a certain extent and effectively preventing students from eating food in groups. Poisoning and other accidents occur. However, due to poor basic conditions, insufficient capital investment, and operating systems, school cafeterias still have some health and safety hazards. Recently, deputies to the People's Congress of Baofeng Town conducted a survey on the current situation of "canteens" in schools. The survey results are now reported as follows:

Existing problems:

First, there is the phenomenon of "two minors" in the school. Due to the lack of ideological understanding, school canteens have problems such as neglecting hygiene management and neglecting investment in hygiene infrastructure. The specific manifestations are: some school cafeterias are small in area, unreasonable functional layout, few rooms, simple facilities, and lack of raw and cooked cutting boards. There is no separation and cross-contamination is serious, making it difficult to ensure food hygiene and safety.

Second, the awareness of health laws is weak. Food supervision points are many and wide, and supervision is not in place. The school cafeteria illegally engages in catering business activities without obtaining a valid health license, and employees work without obtaining a health certificate.

Third, the site selection is not reasonable and the functions are not partitioned. The school's unreasonable site selection, unreasonable design, and unclear functional differentiation of newly built, expanded, and renovated canteens have resulted in some newly built canteens not meeting health requirements.

Fourth, food procurement is not strictly controlled. When purchasing bulk food, the manufacturer or wholesaler fails to obtain inspection certificates and other relevant documents, fails to establish a food purchase and sales ledger as required, and fails to sign with the food supplier. Establish a safety responsibility agreement, and some purchase and use "three noes" products and other food and raw materials that do not meet hygienic requirements or standards.

Fifth, the school canteen does not have unified inspection equipment and inspection measures. When questions arise, there is no way to inspect them nearby, making it difficult to effectively guarantee food safety.

Sixth, lack of professional knowledge, lack of good hygiene habits, and lack of nutrition. Students are in the stage of physical growth and development and have higher nutritional needs. The quality of canteen staff plays a key role in the children's dietary health. However, judging from the staff structure of the school cafeteria, the staff are generally 50-60 years old. Most of them come from rural areas and have low educational levels. They did not receive formal technical training and basic knowledge training before taking up their posts, and they know little about the nutritional combination of dishes. , while there are problems of poor personal hygiene habits and irregular operation.

Seventh, the irregular labor relations management of temporary employees in school cafeterias creates hidden dangers. School cafeteria employees are basically temporary employees with short-term contracts and relatively low wages. It is common to fail to pay five social insurances and one housing fund in accordance with the Labor Law. Moreover, due to economic interests, self-needs, etc., there are large problems of liquidity. Due to its temporary nature, over time, issues such as requests to resolve severance pay will come one after another.

Eighth, the financial subsidy for meals is suspected of being a "secret operation". The "nutritious meals" and "poverty meals" for students are provided with project funds subsidized by the superior government and funds subsidized by the same level. If there are project funds, audits must be conducted, and they should be open, fair, and subject to social supervision. Some school cafeterias lack effective monitoring mechanisms, their accounts are not standardized, their revenues and expenditures are not disclosed, and their financial management is chaotic. It is inevitable that there is a suspicion of "secret operation".

Ninth, there is a problem of unclear responsibilities. Schools are places where students can enrich themselves and improve their literacy. Education is a social welfare undertaking. The responsibility of schools is to teach and educate people, not to make profits. Therefore, all for-profit activities should be kept away from campus. Running a canteen and opening a shop are all social services and should not be borne by the school, but should be purchased from social services. But the reality is that some profit-oriented restaurants and shops (supermarkets) are opened in schools, and some schools even prohibit students from purchasing outside the school in the name of closed management and safety and health, forming a virtual monopoly.

Tenth, environmental pollution is inevitable.

Since the school cafeteria is very close to the classrooms, cooking starts around 11 a.m., and the fumes have an impact on students' learning. It is also difficult to dispose of waste in the cafeteria. Without centralized and unified treatment, it is difficult to ensure that the environment is not polluted.

In summary, it is a lack of awareness of health and safety, a weak concept of health legality, and limited health management measures. To this end, we recommend:

First, implement open bidding for meals for school students. Unify the purchase of services from the community, gather the advantages of supervision, and ensure food safety. Establish a leading group for the supervision of student food supply, including the Education Commission, National Development and Reform Commission, Health and Family Planning Commission, Industry and Commerce Bureau, and Food and Drug Administration, to be responsible for the unified organization, leadership, approval and inspection of school student food supply. When necessary, introduce qualified social catering enterprises to participate in the operation. Catering companies will conduct open bidding when entering into the school's student dining business. Accept social supervision. It can solve many problems currently occurring.

The second is to facilitate the supervision of food from both the source and product aspects. If companies are introduced to provide services for student dining, then the Food and Drug Administration can avoid food safety hazards as long as it supervises corporate activities. Adopt high-quality and optimized solutions such as the Internet and enterprises to connect farmers: everything from what farmers plant in the fields to the vegetables and food provided to students on the table will be recorded. Through the company's order supply, it can also solve problems such as: orders for agricultural park construction and income for farmers in drinking water source protection areas.

The third is the enterprise management of student dining, which can solve many problems caused by current school canteens. There is a certain supplement to school education funds (benefits obtained after bidding). It can generate certain taxes for the government. At the same time, it can reduce environmental pollution, prevent food safety accountability, and more importantly, prevent the occurrence of corruption. ;